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    You are in: Home / Cookbooks / Seafood Mama
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    42 recipes in

    Seafood Mama

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    10 Reviews |  By Holty

    This is a copy cat of Carrabba's Restaurant's mussels (they are incredible). I had to find their recipe. I hope you think they just come close.

    Recipe #147361

    This recipe is my version of a very popular mussel dish from my favorite restaurant! The ingredient that makes this recipe so wonderful is the Sambuca, so do not leave it out! I have substituted Pernod and thought that was wonderful as well. Can be served as an appetizer or a main dish. Make sure you have plenty of crusty bread because you will want every last drop of the sauce! Enjoy! Wine Pairing: Domaine de l'Ecu Muscadet Sèvre et Maine Sur Lie 2003 with its yellow apple, lemon zest, pear and Macadamia nuts and light but creamy body is a wonderful match to the dish.

    Recipe #147394

    10 Reviews |  By Rita~

    An effortless preparation this dish will impress! Enjoy this savory taste sensation. Can be made with salmon, tuna, boneless chicken breast should be baked at 400 cooked to a temperature of 165 degrees F about 15-20 minutes, tofu even veggies like eggplant and zucchini slices...... Cod is a dense, flaky white flesh that is low in fat, so give it a taste!

    Recipe #413569

    Hearty dinner for family and friends. My children love it. I love it because it is fast and easy!

    Recipe #135439

    7 Reviews |  By Lynie

    This is one of those dishes that my kids would never even taste because they didn't like the smell of the lobster. Now that they have tried it I have to share it! I usually just throw this together and never worry about measurements, but this is my best guess. Add or subtract to your liking.

    Recipe #30326

    SPANISH TAPAS RECIPE: Old clipping from my Grandmother's recipe box. Recipe from a restaurant called El Patio, Palma de Mallorca, Spain.

    Recipe #286008

    I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread or with frites (chips/fries). There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as the "spoon" in which to pick the remaining mussels from their shells and then eat them. It's a brilliant excuse to use your fingers to eat rather than the usual knife and for - very tactile! A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option - I sometimes use a mix of butter and olive oil I hope you find the step-by-step photos helpful, this recipe was used in the September 2008 Cooking School for the TOTM - hopefully, the photos will debunk the myth that mussels are hard to prepare and cook, NOT so! Bon Appétit!

    Recipe #326393

    We liked this recipe so much we had the caterer use it at our wedding. All the guests raved about how it was the best halibut they had ever had. It also helps to have fresh halibut.

    Recipe #128949

    Garides Saganaki is not a traditional Greek recipe. It was probably created in the early 1960s, as tourists began to flood the Greek islands. It is now a popular starter served in upscale seaside taverns all over the country. Each portion usually comes to the table in its own two-handled pan, right out of the oven. This is the version served on the island of Andros. The sauce is scrumptious, so make sure you provide plenty of fresh crusty bread for dipping. You can stir in cream if desired before placing in the oven. Note: If you leave feta cheese uncovered in the refrigerator overnight, it will dry a bit and can then be easily grated. Recipe adapted from The Foods of the Greek Islands by Aglaia Kremezi.

    Recipe #169848

    Easy and healthier way to get crispy tasty fish. I have used mostly mild whitefish like tilapia with great results. Don't be scared by the number of ingredients—it is mostly spices and herbs. Please adjust the spices, especially salt, to your taste. I have tried to post a balanced blend here but feel free to adjust mild, spicy, lower sodium etc...

    Recipe #150987

    A friend of mine sent me this recipe. It has a nice unusual taste, with lots of seafood. We enjoy this on cold winter nights. With some bread and small tossed salad.

    Recipe #133078

    Get out the bibs, lobster crackers and picks! If you've never prepared live lobster, this is a straightforward approach to a decadent meal. I make this once a year, on January 1, my wedding anniversary. My husband and I had a very low-key wedding (I was wearing jeans, an old sweater and my house slippers!), at 12:30 AM on January 1, 2001 (01-01-01). To celebrate that humble beginning, I make a totally decadent meal for us every New Year's Day. This one is our favorite and it's fun for us to do together. We halve the recipe and drink the leftover champagne. You'll need a really big pot for this, I use a big stock pot. Make sure plenty of napkins are on hand and that you have lobster shell crackers and picks.

    Recipe #69235

    3 Reviews |  By Dib's

    I stole this recipe from Mike Kalina who stole the ravioli recipe from Windows on the World Restaurant, and the vanilla sauce from L'Archestrate in Paris. It's a triple copycat worth repeating!!!

    Recipe #16443

    70 Reviews |  By GaylaJ

    Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn't have Romano on hand, so I used Parmigiano-Reggiano and just grated it directly over the scallops in the skillet.

    Recipe #134951

    1 Reviews |  By MrsDoty

    From Giada De Laurentis. I'm planing to make this for Christmas eve, but we haven't tried it yet.

    Recipe #200778

    This Spanish tapas is a great summer accompaniment to a sparkling sangria. From a recipe book called Sangria.

    Recipe #229411

    127 Reviews |  By Lorac

    Whenever we get back to the Boston area, it's a priority to to have a meal at Legal Seafoods. I recently "re-discovered" this recipe buried in old newspaper clippings. I had tried to recreate it in the past but now know I was missing the most important ingredient - buttermilk. I made it again after posting the recipe so I have edited the original description. It's even better than I remembered, you might want to try just a dash (or more) of cayenne pepper. It's delightful !

    Recipe #86307

    elegant seafood extravaganza

    Recipe #13162

    Posted for 2005 Zaar World Tour. Times DO NOT include marinating.

    Recipe #142234

    This recipe comes from Epicurious and I have not tried it yet. I'm posting it so I can have it readily accessible at a later date. If you try it I certainly hope you like it.

    Recipe #118402

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